Roasted chickpeas

Crunchy, salty and satisfying, roasted chickpeas are the snack I suggest to clients who miss chips. They're a good source of plant protein and fiber, so a handful actually holds you over.

Ingredients:

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder

Preparation:

• Heat the oven to 400°F. Pat the chickpeas very dry with a clean towel and slip off any loose skins.
• Spread them on a baking sheet and roast 20 minutes, shaking the pan halfway.
• Toss with the oil, salt and spices, then roast 10 to 15 minutes more, until deep golden and crisp.
• Let them cool on the pan, where they'll crisp up even more. They're best within a day or two, stored loosely covered.